A handy and clever book that unlocks the secrets of a popular but tricky-to-use appliance, pairing 25 techniques with 25 recipes that illustrate them.
You've taken the plunge and invested in a wood-fired oven. You're ready to cook delicious cuts of fire-kissed meat, but the wood-fired oven is a tough piece of equipment to master. They lack perfect temperature control, like a kitchen oven. And working with thick cuts of meat is something new to gas and charcoal grill veterans.
A. Cort Sinnes, author of five books on outdoor cooking and a longtime patio living expert at Sunset magazine, unravels the secrets of using a wood-fired oven in 25 techniques, each of which is accompanied by a delectably recipe - from a leg of lamb to a side of salmon to a whole roast turkey and beyond. His book is a reliable and useful primer for new owners of wood-fired ovens.
A. Cort Sinnes, 'the King of the Gas Grill', is an award-winning author of more than 20 books including the Grilling Book, The New Gas Grill Gourmet, and the Grilling Encyclopedia.
Food & drink
Harvard Common Press
Cookery / food & drink etc